Bon Appétit

Baking this free-form tart on a rimmed baking sheet helps contain any juices that might overflow.

Crème fraîche or sour cream gives the scrambled eggs a rich, creamy texture. Toasted breadcrumbs and a grating of cheese are delicious finishing touches.

Small, tender baby artichokes are easier to prepare than their larger counterparts. The lightness of the artichokes is delicious with the rich pork.

In this pretty soup, sweet fresh peas are enhanced with a bit of mint.

You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.

What makes this entrée so flavorful? Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon.

Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets.

These light pancakes are a great brunch entrée.

Serve this quick flavor-packed steak with sliced avocado, orange, and red onion. Canned chipotle chiles in adobo sauce are sold at supermarkets and Latin markets.

This colorful main course delivers authentic, long-cooked Southern flavors in a short amount of time.

Kate keeps the cocktail local by using Teton Glacier Potato Vodka, which is produced in Rigby, Idaho. Store the vodka in the freezer so it's icy cold

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.